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Cake with pecans, marshmallows and chocolate with a chocolate icing in a white cake pan // addapinch.com
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4.67 from 3 votes

Mississippi Mud Cake Recipe

Mississippi Mud Cake Recipe - Mississippi mud cake is a simple, yet scrumptious chocolate dessert with marshmallows, pecans and a rich chocolate icing. Perfect to make ahead and great for chocolate lovers!
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 24 (2-inch) pieces
Author: Robyn Stone

Equipment

Ingredients

Mississippi Mud Cake:

  • 2 cups (396 g) sugar
  • 1/3 cup (28 g) unsweetened cocoa powder
  • 1/2 teaspoon (1.4 g) kosher salt
  • 2 cups (240 g) all-purpose flour
  • 1 cup (226 g) butter , melted and cooled
  • 3 large (150 g) eggs
  • 1 1/2 teaspoons (7 g) vanilla extract
  • 2 cups (228 g) roasted pecans chopped
  • 1 (10.5-ounce) bag (297 g) miniature marshmallows

For the Chocolate Icing:

  • 1/2 cup (113 g) butter
  • 2 tablespoons (10.5 g) unsweetened cocoa powder
  • 3 cups (340.5 g) confectioners sugar
  • 1/4 cup (56.75 g) whole milk
  • 1 teaspoon (4.7 g) vanilla extract

Instructions

Mississippi Mud Cake:

  • Preheat oven to 350º F. Prepare the baking dish with butter and flour or by spreading with cake goop or spraying with baking spray.
  • Whisk together the sugar, cocoa powder, salt, and flour in a medium bowl. In a 2-cup measuring cup, whisk together the melted and cooled butter, eggs, and the vanilla extract until well combined. Pour the egg mixture into the sugar and flour mixture and stir until well combined. Stir in 1 cup of the toasted pecans. Pour the mixture into the prepared 9x13 baking dish and bake until a toothpick inserted in the center comes out clean, about 30 to 40 minutes. You can follow my tips for how to tell when your cake is done.
  • Remove from the oven and top with the mini marshmallows.

Chocolate Icing:

  • During the last 10 minutes baking time for the cake, prepare the chocolate icing by melting the butter and cocoa in a large saucepan over medium heat. Add confectioners sugar and milk and bring to a full boil. Remove the pan from the heat and stir in the vanilla until well combined.
  • Pour the chocolate icing over the warm, marshmallow topped cake, making sure to cover to the edges of the pan. Top with the remaining pecans.
  • Let cool, cut into pieces and serve.

Notes

Make-Ahead:
Store Mississippi Mud Cake in an airtight container or under a cake dome for up to 3 days.
Do not recommend freezing since marshmallows do not typically freeze well.

Nutrition

Calories: 338kcal | Carbohydrates: 42g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 164mg | Potassium: 86mg | Fiber: 2g | Sugar: 32g | Vitamin A: 407IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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